This recipe for Apple Cranberry Crumb Pie puts a twist on a classic American pie. Spiced flavors and crunchy cinnamon topping makes it one special dessert. Served warm, all it needs is some whipped cream or a scoop of ice cream.
I know a lot of people think apple pie is for Thanksgiving (and it is), but to me, this pie is Christmas on a plate. I have a Christmas candle that’s called ‘Red Apple Wreath’ which to me smells like Christmas. I burn is all December long, and when I bake this pie, the house is filled with the same warm scent and the taste is truly a comforting delight.
With a recipe that calls for six medium apples and a cup of fresh cranberries, this is a generously sized pie. It’s flavored with cinnamon, nutmeg, pumpkin pie spice mix, and fresh orange zest. To me, cranberry and orange make a wonderful flavor combination that just marries the rest of the flavors together – And the cinnamon crumb topping really is the ultimate finish.
This Cranberry Crumb Pie bakes up so beautiful, you can display it proudly on your Christmas dessert table as a centerpiece.
To make it, start with the crust. You can use store-bought, but I always recommend homemade. To make your own, you can see my post on How To Make Pie Crust. I make mine in a food processor keeping it really simple.
Take the prepared dough out of the fridge 10 minutes before rolling it out and lining a pie plate (or tart pan like mine) and place it back in the fridge to remain cold while you prepare the filling.
To make the filling, mix the apples, cranberries, granulated sugar, brown sugar, melted butter, spices, orange juice, and flour together in a large bowl. Set aside and prepare the crumb topping
To prepare the topping, add all of the ingredients together until it has the appearance of large bread crumbs. You know it’s ready when you pinch it between two fingers and it stays together instead of crumbling apart.
Add the apple mixture over the dough in the pan.
Take handfuls of the topping, squeeze together and crumble it over the apple mixture until you have used all the crumb mixture.
Bake for 1 hour (checking after 30 minutes to see if the topping is getting too brown – if so, cover with foil before baking for the remaining time).
Allow to cool 45 -60 minutes before serving.
Serve and enjoy every last bite.
Baking tip:
To keep the crust from shrinking in the pan, keep the dough in the fridge any time you are not working with it. So for example – After you roll it out and place it into the pan, put it back in the refrigerator and leave it while you’re preparing filling and crumb topping.
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Let's Make Apple Cranberry Crumb Pie
Ingredients
- 1 package rolled refrigerated unbaked pie crust (1 crust) see notes for homemade recipe
For the filling:
- 6 Medium Cooking Apples (About 2 1/4 lbs) sliced
- 1 tablespoon orange juice fresh squeezed
- 1 teaspoon orange zest grated
- 1 cup cranberries fresh
- 1 tablespoon butter melted
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 3 tablespoons flour
- ½ teaspoon cinnamon ground
- ⅛ teaspoon nutmeg
- ½ teaspoon Pumpkin Pie Spice (UK Mixed Spice)
For The Topping:
- 1 cup all-purpose flour
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon cinnamon ground
- 8 tablespoons butter chilled and cubed
Instructions
- Preheat oven to 375F. Let the pie crust stand at room temperature according to package directions. Unroll pie crust into a 9-inch pie plate. Place into the plate without stretching it. Crimp the edges. Place in the fridge while you prepare the filling and topping.
For the filling:
- After slicing the apples, coat in the fresh-squeezed orange juice. Mix in the cranberries and orange zest, followed by the melted butter. Set aside.
- In a small bowl mix together the sugars, flour, cinnamon, nutmeg, and pie spice. Sprinkle over the fruit mixture and stir to coat. Set aside.
For the topping.
- Place all of the ingredients into a food processor and mix until it resembles large breadcrumbs (see photo in post).
To assemble the pie:
- Remove the crust from the refrigerator and fill with the apple mixture.
- Using large handfuls, squeeze the topping together and then crumble onto the fruit filling until all of the topping mixture is used.
- Bake one hour (checking after 30 - 40 minutes to see if the topping is too brown - if so, cover with foil for the remainder of the bake).
- Let cool on a wire rack 45 minutes before serving
Natalie says
Can you please give instructions on how to freeze this pie both before baking (so that it can be prepared ahead of time) and after baking (in order to freeze leftovers)?
Erren's Kitchen says
Sure!
Freezing Before Baking (Preparation Ahead of Time):
Follow the recipe instructions until the point of baking.
Place the assembled, unbaked pie in the pie dish into the freezer uncovered.
Allow the pie to freeze for a few hours or until solid.
Once frozen, wrap the pie tightly with plastic wrap, and then with aluminum foil to prevent freezer burn.
Don’t forget to label the wrapped pie with the name and date.
Store the wrapped pie in the freezer for up to 2-3 months.
When ready to bake, preheat the oven as per the original recipe.
Unwrap the frozen pie and place it directly in the preheated oven.
Add extra baking time, usually around 15-30 minutes, keeping an eye on the crust and topping to prevent over-browning.
Freezing After Baking (Leftovers):
Allow the baked pie to cool completely to room temperature.
If you plan to freeze individual slices, cut the pie into portions.
Wrap the entire pie or individual slices tightly with plastic wrap and then with aluminum foil.
Alternatively, you can use freezer-safe containers or resealable plastic bags.
Label the package with the name of the pie and the date of freezing.
Store the wrapped or packaged pie in the freezer for up to 2-3 months.
To enjoy, thaw the pie or slices in the refrigerator overnight.
Reheat individual slices in the oven or microwave, or reheat the whole pie in the oven at a low temperature to maintain its texture.
Remember to always use freezer-safe materials and try to remove as much air as possible when wrapping to prevent freezer burn. Enjoy!
Jamie says
Made this for thanksgiving and it was a hit! The flavors are perfect! Ive been making the pies in the family for years and this one will be added to my recipe box.
Erren Hart says
Thank you so much for your kind words and for taking the time to write this review! We’re so glad you enjoyed the recipe, and it helped make your holiday celebration a success!
Erin B says
I made this pie 2 years ago and it was delish! Looking forward to making it again. Can this be made ahead of time? If so, store at room temp or in the refrigerator? I can’t remember what I did last time I made it. 🙂 Thank you
Erren Hart says
Hi Erin, I’m so sorry for the late reply. I was away for the last couple of weeks and unable to check for comments. I’m so glad you enjoyed it and that you’re looking forward to making it again. This recipe can be made ahead of time–you can store it at room temperature or in the refrigerator. Thanks for your question and happy baking!
Natasha Benitez says
Can the filling be made ahead of time and frozen?
Erren Hart says
Hi Natasha, That depends – Do you plan to cook it first or freeze it raw?
Natasha says
Freeze it raw…if the apples won’t turn brown???
Erren Hart says
You can freeze apple pie unbaked or baked; it’s entirely up to you. If you decide to freeze it in a bag, wrap it tightly in plastic wrap or tin foil before transferring it to the freezer. Thaw overnight in the fridge and bake or reheat in the oven before serving. If the apples are coated, they shouldn’t brown too much. Plus, when baked they will be in the sauce so it wouldn’t be noticeable even if they did brown slightly.
Eli Cuesta says
What a delicious- and pretty- recipe! Beautiful, especially for Christmas holidays. Followed just as written and couldn´t be better. Mil gracias!!!
Erren's Kitchen says
Thank you so much, I’m pleased you like it 🙂
Becky Moen says
Divine! Amazing flavors that blend together so well. Will be making it again soon!
Erren's Kitchen says
I’m so pleased you liked it Becky 🙂